How to set up my new 22.5in kettle for rotisserie?

[morghill]

New to the Weber experience,  I have a copper 22.5in Preformer. Got it for Christmas, now for my birthday I am getting a rotisserie kit for it. For my birthday dinner my boys want me to cook a "Epic Chicken" as they put it. So I need some suggestions on setting it up. How to set the coals/drip pan. Thanks

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[pbe gummi bear]

With the Roti you have multiple options. Putting the charcoal on the side will put it farther away reducing the radiant heat directly on the chicken. Putting the charcoal directly underneath gives you more char, at the risk of flareups. Putting a drip pan or foil pan underneath the chicken also keeps things clean.

I assume you have the baskets right? I would put the baskets on the side, pan in the middle and let 'er rip with the bottom vent 3/4 open. With chicken you want to hold higher temps to keep the skin crisp. Also tie the drumsticks in so they don't stick out and dry out. Check out this chicken cooking thread: http://weberkettleclub.com/forums/grilling-bbqing/pollo-ala-brassa-aka-'peruvian-chicken'/ lots of good advice there.

[Jeff]

Have you actually purchased the Weber Rotisserie yet?  If not, give this a look.  You may find you'll like it better, and get a better seal.  The Weber spacer ring is notorious for having a poor fit to the kettle. 
http://cajunbandit.com/rotisserie/

There are many others on this site that have the Cajun Bandit.  Perhaps a few will chime in with their opinions!

[morghill]

I bought the cajun bandit one. Its here now. Still have to assemble it

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[gunner]

Gummi is right on...I do chickens on my roti a couple time of month and that is exactly how I do it and they turn out fantastic. Best chicken I have ever had. Put the baskets on each of the sides with either a drip pan or I just fold up some tin foil underneath the chicken to catch the drips. I usually light a full chimney of KB and dump it in the baskets, put the lid on and let her go. I actually leave all the vents open (top and bottom) and let it cook for an hour and it's usually perfect. I don't even tie the legs or anything. I usually start checking the temp on the breast about 45 minutes in and pull it when the breast hits 165 and let it rest for 10-15 minutes tented. Here is picture for reference. On this cook I used my fire bricks instead of the baskets and forgot the drip pan and tin foil DOH!



Good luck!

[Ken Mc]

i agree with Jeff. I like the CB rings. A lot better seal. I have the one that fits the kettle and wsm...love it.

[shayneh2006]

Hi there.

I use a deflector. Fire on one side, deflector above to cut down on the direct heat. Works well on meats that char quick.




Shayne

[OGlenn]

I do not have a Cajun Bandit ring to compare too, however, it is hard to imagine a tighter fit to a kettle than the new style Weber rotisserie ring. I think folks had fit issues with the older tab-styled Weber ring.

[addicted-to-smoke]

Same idea, different cut of yardbird --- 4 leg quarters, marinated for about an hour. I suppose I cooked them about an hour. Lid thermo ran anywhere from 400-450 (mostly 450?) depending on my nervousness about too much heat and resultant vent adjustment.

This image is when they're about 3/4 finished; they had quite a bit of blackened skin when I took them off. But we're not skin eaters usually. Chicken fell off the bone and away from the skin it was so tender and moist.



This was MY first rotisserie cook, today! The leg quarters, speared onto the spit, fit loosely and flopped around at first. I didn't feel as if cramming them altogether to prevent that from happening was a good idea however.

That's a Pyrex baking dish, I forget the size, but as you can see it fits nicely between the two charcoal holders and with a little air gap. Three 12 oz cans of Bush's vegetarian baked beans, catching the chicken drippings and yes they were so awesome (as was the chicken) this is the 2nd thread I've pictured them in ...

it is hard to imagine a tighter fit to a kettle than the new style Weber rotisserie ring. I think folks had fit issues with the older tab-styled Weber ring.

Ah, now I need an education. Didn't know there had *ever* been a design change. I bought mine used and the seller didn't say when he bought it and I didn't think to ask. It has tabs that sit on the kettle. And yet, as I was placing it there, initially couldn't get it to just plop on (like I imagined it would.) I had to carefully fit it inside the kettle lip. The fit was perfect, not too hard not too easy to do, and absolutely no leak I could detect?

[toddmog]

Does the roti set up make for a better bird than spatchcocking and cooking indirect?  I've done a whole bird, quarters, and most recently chicken legs indirectly.  Friday night I did 20 legs on two kettles.  10 with Yardbird rub and 10 with a six pepper blend from Sam's Club.  There were 3 left after 6 of us attacked them.  For ease of use with two boys (11 & 5) the chicken legs just seem to win out.  I'm not opposed to doing a whole bird, but it's certainly easier just to throw a leg or two on the plate for the boys instead of breaking down the whole bird.  Then again, I like toys and the CB roti set up seems interesting.

[addicted-to-smoke]

Does the roti set up make for a better bird than spatchcocking and cooking indirect?

I can't definitively answer that. But we do know it's a different method, with its own benefits of even-heating and minimal attention needed, and those two attributes can indirectly contribute to a better cook.

... I'm not opposed to doing a whole bird, but it's certainly easier just to throw a leg or two on the plate for the boys instead of breaking down the whole bird. Then again, I like toys and the CB roti set up seems interesting.

I won't deny there's a toy aspect to the thing---and yes I'm guilty of being a gear head---but given what even a used one costs, you'd better believe I need it to work to earn its keep. My initial cook was very, very promising AND I now have the experience of heat used/time used to plug that into my memory bank for next time. Without a rotisserie, we're turning or tending to meat, there are other variables introduced regarding heat loss, positioning and so on and those circumstances should never be diminished.

I'm not saying what's better or even, what's better for me, other than I don't think the roti is a toy without serious benefit. There will times (like when it's raining, you don't want to fool with the contraption, etc.) when it's not going to be a consideration.

I'm not an experienced cook, and struggle getting chicken really, really right even indirect. If the rotisserie removes some of the need to be an expert, or even slows down my learning in other ways, I'm OK with that. If this gadget makes me look like a hero, so much the better.

But I don't want it to be relegated to poultry, and want to see what my options are for beef and pork with it.

[1buckie]

   "Without a rotisserie, we're turning or tending to meat"


......or, just slap 'em on & leave 'em the heck alone........






However, not  being one of the "Rotating People", maybe I should just shush & pay attention to those who do have a rotisserie & see what's up..........

[addicted-to-smoke]

On the contrary! My overriding goal is to be confident enough to toss 'em and leave 'em, as you generously demonstrate. There are some fundamentals I'm still not getting, but I am getting closer and so I'll take solace in that. I've really only been into this the last year, and not very frequently at that.

Believe me when I tell you, 1Buckie, that with all the variables I had in play yesterday for my cook, that I was channeling you for inspiration and guidance for some of the when-and-how-and-why. Thanks for the assist!

It continually amazes me how the "ever versatile / reigned supreme" kettle is insanely flexible and literally open to a variety of available cook methods. Any one of us should be able to get to the point where we're thrown some bizarre circumstance, step back and say, "Yeah, I think we can still pull this together."

Oh -- and thanks also for my new sig.

[1buckie]

" Any one of us should be able to get to the point where we're thrown some bizarre circumstance, step back and say, "Yeah, I think we can still pull this together."



Precisely why I continue to help & learn & attempt to pay attention here..............

.....with a Weber, anyone can hit a home run......I've seen it way too many times to discount that fact......

Especially with people who are new at it!!!!!

The Stages of Learning:

Unconscious incompetence......I don't know that I don't know.

Conscious incompetence......I KNOW that I don't know.

Conscious competence......I know that I know, but still have to pause & think about it.

Unconscious competence......I just KNOW, and don't have to think about it.

[BigRix]

I use my roti a lot.

I say don't just put a drip pan down, put some veg in there.



I'm still working out how small to cut the veg up so they cook as fast as the chicken. These were too big.